Meyer Lemon Loaf Cake

Modified from recipe by Erin McDowell on PureWow

Just delicious, and the perfect texture.

Makes one 9-by-5-inch loaf (about 8 servings)

½ cup (113g) butter, at room temperature
¼ cup (60g) vegetable oil
1 cup (212g) light brown sugar
½ cup (99g) granulated sugar
2 tablespoons Meyer lemon zest
3 large (170g) eggs
½ teaspoon lemon extract
2 cups + 2 Tablespoons whole wheat pastry flour
1¼ teaspoons baking powder
½ teaspoon fine sea salt
¾ cup (170g) light sour cream
demerara sugar

Glaze – optional (I didn’t use it)

1 cup (113g) confectioners’ sugar
1 tablespoon Meyer lemon juice
1 tablespoon heavy cream, plus more as needed
Meyer lemon zest, as needed for finishing

Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
Or make 8 mini-loaves (bake for 25 minutes); or 4 mini-loaves (bake for 25 minutes) and 6-8 cupcakes (bake for 20 minutes).

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, brown sugar, granulated sugar and lemon zest until light and fluffy, about 4 minutes.

Add the eggs one at a time, mixing after each addition until fully incorporated, then scraping the side of the bowl before adding the next. Add the lemon extract and mix to combine.

In a medium bowl, whisk together the flour, baking powder and salt. Add half the flour mixture to the wet ingredients and mix to combine. Add the sour cream and mix until incorporated, then add the remaining flour and mix to combine.

Pour the batter into the prepared loaf pan and spread into an even layer. If you won’t be glazing the cake, sprinkle the top with demerara sugar. Bake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 50 minutes to 1 hour. Cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.

Make the Glaze (If Using): In a medium bowl, whisk together the confectioners’ sugar, lemon juice and cream to form a thick glaze. It should fall off the spoon in a thick drizzle, but if it’s too thick, add more cream 1 tablespoon at a time until the glaze reaches the desired consistency. Spoon over the cooled loaf, then garnish with lemon zest. Let set 15 minutes before slicing and serving.

Published in: on March 22, 2021 at 11:46 am  Leave a Comment  

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